Skip to content

Bean Soaking & Pressure Cooking Guide

Ingredients (Base)

  • Dried beans (variety), sorted and rinsed
  • Water (cover by ~5 cm / 2 in; ≤ 1/2 cooker volume)
  • 1–2 tbsp oil or fat (reduce foaming)

Instructions

  1. Soak most beans 4–8 h (skip for lentils, split peas, adzuki, black‑eyed peas). Large favas/limas benefit from soak.
  2. Drain; fresh water + oil. No salt yet.
  3. Pressure 15 psi: small 8–10 min; medium (pinto/kidney/cannellini) 12; chickpeas 20–25; large favas 4–5 min @ 8–10 psi; lentils 7–9; split peas 10.
  4. Natural release always.
  5. Salt & acids after cooking; add aromatics as desired.